Yeast
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
A pinch of hops can be boiled and strained over it with the boiling water.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2291Calories
62 gProtein
517 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories2291 kcal
Protein62 g
Carbohydrates517 g
Fiber50 g
Sugars211 g
Total Fat9.7 g
Saturated Fat1.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium57201 mg
Potassium5955 mg
Calcium520 mg
Iron44 mg
Magnesium351 mg
Phosphorus1225 mg
Zinc10 mg
Copper1.7 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C237 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K24 mcg
Vitamin B64.8 mg
Vitamin B120.1 mcg
Thiamin (B1)9.8 mg
Riboflavin (B2)4 mg
Niacin (B3)51 mg
Folate2052 mcg
Choline181 mg
Caffeine0 mg
Water1811 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 5. The excerpt below is the record exactly as published.
Yeast. I. splendid. Boil eight large potatoes, mash fine, add one pint boiling water, one cup sugar, nearly half cup salt, stir until dissolved; add one pint cold water, strain through a sieve, add half cup yeast and set to rise ten or twelve hours before bottling. A pinch of hops
Cook this with the app: pantry check, scaling, and the assistant.